Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques

被引：120

作者：

Kubickova, J ^{[1
]}

Grosch, W ^{[1
]}

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,D-85748 GARCHING,GERMANY

来源：

INTERNATIONAL DAIRY JOURNAL | 1997年 / 7卷 / 01期

关键词：

Camembert cheese; odorants; analysis; aroma extract; dilution; identification; static headspace analysis;

D O I：

10.1016/S0958-6946(96)00044-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma extract dilution analysis (AEDA), aroma extract concentration analysis (AECA) and headspace gas chromatography-olfactometry (HGCO) of Camembert cheese resulted in the detection of 42 odorants. Both AEDA and AECA indicated that 2,3-butanedione, 3-methylbutanal, methional, 1-octen-3-ol, 1-octen-3-one, phenethyl acetate, 2-undecanone, 6-decalactone, butyric acid and isovaleric acid were the most potent odorants of Camembert. HGCO indicated, in addition, that the highly volatile compounds, methanethiol and dimethyl sulfide, might also play an important role in the overall aroma.

引用

页码：65 / 70

页数：6

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